Spinach and cheese roll

Serving	8 rolls	16 rolls
Silverbeet/ Swiss Chard	½ bunch	1 bunch
Chives & Dill, Chopped	¼ cup each	½ tbsp
Spinach	250g	500g
Frozen Butter Puff Pastry, Partially Thawed	2	4
Dried Oregano	½ teaspoon	1 teaspoon
Feta Cheese, Crumbled	⅔ cup	1⅓ cup
Cottage Cheese	⅔ cup	1⅓ cup
Parmesan Cheese, Finely Grated	2 tbsp	4 tbsp
Eggs	2	4
Eggs, beaten lightly	1	2

Step 1/5 Preheat the oven to 220 C (200 C fan-forced). Line an oven tray with baking paper.

Step 2/5 Cut the stalks from the silverbeet and spinach. Drop the silverbeet and spinach in large pan of boiling salted water. Boil for 2 mins; drain. Rinse under cold water, drain well. Place in clean tea towel; squeeze out excess water.

Step 3/5 Chop silverbeet and spinach finely; place in large bowl with finely chopped dill & chives, spinach, cheeses, and eggs. Add salt and pepper to taste.

Step 4/5 Cut the pastry sheets in half to make 4 rectangles. Spoon quarter of the filling down the length of each pastry piece. Brush edges with little of the extra egg, fold pastry over the filling, with edges overlapping.

Step 5/5 Cut in half to make 8 rolls. Place rolls on prepared tray, seam side down. Brush with egg and sprinkle with parmesan. Bake for about 20 mins or until browned.

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